Poppy Seed Buttermilk Bundt Cake

Whether eaten plain or topped with cinnamon sugar for breakfast or dessert, your family will agree this buttermilk Bundt cake with poppy seeds is a treat.

• Preparation Time: 30 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 30 mins
• Calories: 322 Calories

Ingredients

• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 2 teaspoons baking powder
• 1 cup buttermilk
• 1 cup unsalted butter, at room temperature
• 4 large eggs, at room temperature
• 0.25 teaspoon salt
• 1.5 cups white sugar
• 2.5 cups bleached all-purpose flour
• 0.25 cup poppy seeds, or to taste

Recipe Instructions

Step 1

Combine buttermilk and poppy seeds in a small bowl. Soak for 10 to 30 minutes.

Step 2

Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube or Bundt pan.

Step 3

Separate egg yolks and whites into 2 separate bowls (use a glass, metal, or ceramic bowl for whites). Sift together flour, baking powder, baking soda, and salt in a third bowl.

Step 4

Beat together sugar and butter in a large bowl with an electric mixer until creamy. Add egg yolks; mix until thoroughly combined. Beat in buttermilk-poppy seed mixture and vanilla until well combined. Add 1/2 of the flour mixture and beat thoroughly; repeat with remaining flour mixture.

Step 5

Beat egg whites in a second large bowl on high speed until there is no clear liquid left, 3 to 5 minutes. Fold into batter until incorporated.

Step 6

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool on a wire rack for 15 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or wire rack to cool completely.